Wild Rice with Mushrooms and Almonds

Ingredients

1 cup uncooked wild rice
1/4 cup butter or margarine
1/2 cup slivered almonds
2 tablespoons snipped chives or chopped green onion
8 ounce can mushroom stems and pieces, drained
3 cups chicken broth

Directions

Wash and drain rice. Melt butter in large skillet. Add rice, almonds, chives and mushrooms; cook and stir until almonds are golden brown, about 20 minutes.

Heat oven to 325 degrees. Pour rice mixture into ungreased 1 1/2 quart casserole. Heat chicken broth to boiling; stir into rice mixture. Cover tightly; bake about 1 1/2 hours or until all liquid is absorbed and rice is tender and fluffy. 6 to 8 servings.